An Easter lamb roast & smoked trout deviled eggs

We have friends, who for the second year running on Easter Sunday, have purchased a whole lamb, roasted it on an open fire in their backyard, and invited a slew of neighbors, friends, and friends-of-friends to come share the celebration. This year, the weather was just about perfect — bright and sunny, not a cloud in the sky, but a cool breeze warranted an on-again, off-again sweater.

Host John, along with a couple of neighbors, started the lamb at 5am. They had help basting from cute, egg-hunting little hands.

I think that in my 3-year old’s future therapy sessions, there will be questions about why we didn’t have a sandbox like this in our backyard. That she could live in all the time, without anyone else around.

Kid-friendly lemonade in the world’s coolest drink dispenser.

And of course grown-up “lemonade” (mojitos) which was guarded closely against not-yet-literate, innocent, curious mouths. (Let the records show, that even after that precaution, my own preschooler drank a giant gulp of my white wine when my head was turned, and simply inquired where I got the “sparkly water.”

If the backyard lamb is becoming a tradition, then so is my contribution: a couple renditions of deviled eggs. These smoked trout gems might be my personal favorite variation to date — I love a smokey deviled egg, and they fit the bill. A garnish of toasted almonds lends just the crunch to avoid the mushies (recipe below).

A lot of people, from different places about town and the world, many of whom were meeting each other for the first time.

After dessert #1, it was time for the egg hunt. You might think the bigger kids had a decided advantage, but if you did, you would be greatly underestimating the vast number of eggs that were scattered over adjoining backyards.

Our friend Kyle had the best hat, and the best egg-hiding place (only found after we led my son to him, and said something to the effect of, “wow, what is that thing on Mr. Kyle’s hat???)

I hope it’s becoming a tradition (ahem, nudge, hint) — perhaps I can pledge to bring deviled eggs every year, never repeating a recipe? Because it’s hard to think of a better way to spend Easter.

I’ll be making these eggs again, Easter or not. I’m a firm believer that you never need an excuse to make deviled eggs — and they fit perfectly on my diet right now (though the smoked fish part is likely a no-no, I’m turning a blind eye). If you’re in Indy, try sourcing the smoked trout from Goose the Market — though if they’re out you can pick it up in a tin at The Fresh Market (look by the sardines).

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Recipe: Smoked Trout Deviled Eggs

If your eggs are very fresh (as in, recently-laid), they might be difficult to peel. To facilitate: after eggs have cooled completely in the ice water, bring a small pot of water to boil. Add an egg to the water for 10-15 seconds — then peel immediately. The heat causes the egg to temporarily contract from the shell.

Instructions

To a large pot of boiling water, carefully add the eggs and boil for 12 minutes. Remove immediately to a bowl of ice water, and let cool completely.

Peel eggs, slice in half, and scoop yolks into a medium-sized bowl.

If using canned trout, carefully remove the skin, and flake the fish into the bowl with the yolks. Add the mayo (start w/ 3 Tbsp, adding more if necessary), parsley, and curry powder, and mash with a fork until well-combined.

Taste for seasoning, adding salt and pepper if necessary (the trout will add salt).

Scoop filling into a sealable plastic bag, and cut off the tip of one corner. Pipe the filling into the egg halves. Garnish with a sprinkling of almonds, and serve.

In the For What it’s Worth category…while peeling eggs for my children in an airport one morning, a fellow passenger told me that he always peels eggs by cracking around the middle with his wedding ring (holding the egg in the palm of his hand). Once he’s cracked all the way around the middle, he peels with this thumbs from the middle up to the top and down to the bottom. He claims he can peel an egg in 10 seconds. While I’m not that fast (yet?), I have to say that peeling from the middle is infinitely more successful. I have done it my last several batches and find that no matter how I cook them or how quickly I cool them, this method is definitely the best.

katyApril 9, 2012 at 8:12 pm

So, I’ve always peeled mine from the middle — I don’t use my wedding ring, but tap the egg along the equator on the counter. But I’ve definitely found that if I cook eggs right after I bring them home from the farmer’s market, the shells just won’t cleanly pull away from the white — much worse sometimes than others. Most days it doesn’t matter, I’ll eat them anyway — but for deviled eggs it can make them look like a mess, like a dog got at them before they were deviled : /

katyApril 9, 2012 at 8:12 pm

I wonder what that says about a person, where they start to peel their eggs?

I LOVE potlucks– Easter potlucks especially! I hosted one myself this year. Your party looks like it was so much fun– and is it wrong of me to secretly wish that I could play in that sandbox today, at the ripe age of 33? Because I totally would if I could.

I love the child and adult beverages– both of those containers are so cute and the drinks look so refreshing!

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Welcome to Katy She Cooks.

I am Katy, and yes, I cook. I also tell stories, take pictures, feed a husband & three children, nurse a few OCD tendencies, and do most of the dishes. I am a Southern transplant to the Midwest, enjoying it. More details? I know just the place.